SUNDAY 19 JANUARY 2014
This post is for my friends down under, I may have been comfortably watching the Australian Open on the telly with a hot chocolate... but I know you guys are suffering with some sweltering tempratures.
Behind water nothing is as refreshing to me as homemade lemonade. I know it has been around for forever however I only recently discovered the American variety of lemons and sugar about 4 years ago and I have never looked back. We in Australia associate lemonade to a softdrink.
I have on many occasions made the original but thought this time to shake things up and try Pink lemonade and who better to turn to than Martha Stewart for this kinda recipe.
- 1 cup granulated sugar
- 2 1/2 cups fresh lemon juice, plus 4 lemons, thinly sliced crosswise, for garnish
- 1 1/2 cups superfine sugar
- 2 cups cranberry juice
Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.
Add lemon juice, superfine sugar, cranberry juice, and 1 1/2 quarts (6 CUPS) water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
To serve, add ice cubes to fill and garnish with lemon slices.